It is essential that raw meat and poultry are refrigerated promptly after purchase and remain refrigerated until they are ready to be cooked. It is important to keep raw meat in a sealed container or wrapped to avoid contamination with other food types such as salads or vegetables.
Wrapped fresh meat can be kept safely for up to three days in cold temperatures of 0-3 degrees Celsius.
Store your meat in the coldest part of the fridge. The temperature in a frost-free refrigerator is fairly even. However, in most air refrigerators the coolest part of the refrigerator is near the coils.
Defrosting tips for meat and poultry: It’s a great idea to freeze raw meat and chicken if it will not be used within two days of purchase. Never defrost meat or poultry at room temperature on the bench top.
The NSW Food Authority recommends three ways to defrost chicken and red meat – in the refrigerator, in cold water and the microwave.
It is best to plan ahead for slow, safe thawing in the refrigerator.
Boneless chicken breasts will usually defrost overnight. Whole chickens might take one to two days or longer. Once defrosted, meat and poultry can be kept in the refrigerator an additional day before cooking.
Meat can also be defrosted in cold water in its airtight packaging or in a leak proof bag.
Submerge meat or poultry in cold water, making sure to change the water every 30 minutes to ensure it stays cold. A whole (1.5 to 2 kilograms) package or parts should defrost in two to three hours.
Meat and poultry defrosted in the microwave should be cooked immediately after thawing because some areas might become warm and begin to cook during microwaving. Storing partially cooked meat or poultry is not recommended because any bacteria present would not have been destroyed.